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Nepalese Chicken Curry

Nepalese chicken curry

I am often asked what a typical Nepalese meal is like. And my answer is simple – Lots of rice and curry, needless to say with lots of spices. I thought I would share this Nepalese style chicken that I made for dinner today and is quite a regular one in every Nepalese kitchen.

What you need:

  • 6 chicken drumsticks – skin removed, each chopped into 3 pieces, washed and drained
  • 1 large onion – sliced
  • 1 large tomato – sliced
  • 1 cup green peas
  • 1/2 cup carrots diced
  • Usually there is coriander to garnish but I am not too fond of it, so I never add it 🙂
  • 2 fresh red chillies
  • vegetable oil
  • all the usual nepalese spices – cumin powder, chilli powder/flakes, turmeric powder

How its done:

Heat up a saucepan or a crockpot, add about 4 tablespoons of oil. Add a teaspoon of tumeric. Once the oil has heated add in fresh chopped chillies along with the chilli flakes (we love it hot!) and the onions as well. Then goes in the cumin – about 2 tablespoons. Once the onions have become a bit limp and  soft, add in the chicken and salt to taste. Stir well. Allow the chicken to cook – not just sealed but allow it to get a brownish colour – without of course getting it burnt (I tell you, we Nepalese cook our food far too long). Once you know its done, add in tomatoes, the peas and the carrots – in fact, at this point, you might want to add a tiny bit of water, just to prevent the chicken sticking to the bottom of the pot. Stirrr.. Stirr..Stirr.. then put the lid on and lower the heat. Turn the heat off after about 5 mins and you are done! Garnish and serve it hot with rice.

My husband has stopped saying he misses his mum’s cooking 😉

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1 Comment

  1. Pingback: Homemade Nepalese raddish pickle – Not for the faint hearted | Our Gorgeous Chaos

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